When we first went gluten-free, I embraced corn tortillas as a bread substitute. Cheap and versatile, corn tortillas are easy to find and easy to make into wraps, tacos and quesadillas. Their many uses always makes me think of this scene from the movie Airplane! (McCroskey: “Johnny, what do make out of this?” Johnny: “This? Why I can make a hat, a brooch, a pterodactyl…”)

But then I realized that many brands of corn tortillas also contain wheat, and they have an annoying habit of falling apart unless you heat them just-so.

That’s why I was delighted to find Rudi’s gluten-free tortillas, because they are flexible and don’t fall apart. They’re made with whole grains — sorghum, brown rice, corn, amaranth, quinoa, millet and teff. I especially like the fun green color of the spinach tortillas. (Just make sure you buy the gluten-free tortillas. Once I bought the regular ones by mistake, but luckily I noticed when unloading the groceries.)

For a Cinco de Mayo Mexican meal, celebrate with these gluten-free quesadillas, stuffed with a festive filling of cheese, corn, black beans and cilantro. Any type of gluten-free shredded cheese is fine here, but for Cinco de Mayo try a Mexican cheese blend.

It’s fiesta time!

(Disclosure: I wrote this post because I like Rudi’s products. I was not compensated for the post, other than receiving some coupons that I will probably forget to use.)

Place three tortillas on a large cookie sheet. Sprinkle 1/3 cup cheese on each tortilla. Spoon 1/3 cup black bean and corn filling on top of the cheese, distributing evenly on each tortilla. Sprinkle an additional 1/3 cup cheese on top of filling for each tortilla. Top with another tortilla.

Bake for 7 minutes, or until tortillas are slightly crispy and cheese is melted. Cut each quesadilla into six wedges and serve with salsa.

My father is violently allergic to sesame seeds. When I was a kid, my brother and I — well, I like to think it was mostly me — would sit at the kitchen table, scanning the bottoms of bagels for hitchhiking sesame seeds. We knew from ugly experience that eating even one sesame seed could send my father into scary gagging spasms.

Back then, it was a highly unusual allergy — whoever heard of being allergic to tiny sesame seeds?! Recently, however, I started hearing of more kids being diagnosed with sesame allergy. One doctor even called it the new “hot” allergy.

Not that Dad would eat hummus anyway, even if I swore up and down that it was sesame-free. But my husband and kids eat hummus, so I made it for them and served it with gluten-free pitas from Rose’s Wheat-Free Bakery. (FYI, Rose’s pitas are flat; they do not open like pocket pitas.) We were grilling out that day, so we brushed the gluten-free pitas with olive oil and heated them briefly on the grill — perfection!Click for the recipe

About Gluten-Free Nosh

Sharing recipes, tips and experiences forgluten-free families

My youngest daughter was diagnosed with celiac disease when she turned 2. In the past seven years, we’ve learned how to create gluten-free versions of our favorite foods and traditional Jewish foods and how to navigate through restaurants, school and birthday parties gluten-free.